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THE DOYLE'S EXPERIENCE

You are invited to join us on a fully immersive culinary journey... From Thursday - Saturday, while the sun sets, sublime five-course suppers are served in Doyle's. These exquisite culinary journeys showcase the best tastes of the West Country, served with creativity and playfulness, with views of the waves. 

This is our premier dining experience: five-courses of local morsels, each encapsulating the seasons. Serving hours: Thurs - Sat, two sittings - 7:00pm & 8:00pm. Our menus change to reflect what is good and local; below is a sample. Five courses: £55 per person

Sample Menu

please note our sorbet, soup, and fish courses change daily - all other courses change seasonally

Smoked duck
prune, coriander & brioche mini sandwich

Smoked haddock croquette
leek & citrus purée

Mozzarella crostini
sun-dried tomato & basil

Vodka & horseradish home-cured Loch Duart salmon
beetroot glaze, pickled shallots, caraway crispbreads, baby capers, crème fraîche 

Free-range Devonshire duck leg & apricot terrine, 
brioche, orange & hazelnut crust, chicken liver mousse, piccalilli, raspberry purée

Roasted & pickled baby beetroot & goat’s cheese salad, 
walnuts, apricot purée, watercress  

Homemade soup of the day (v)
warm roll, churned farmhouse butter

Milk, sage & lemon braised outdoor reared pork cheeks,
crispy parmesan polenta, warm black pudding, gherkin & red onion salsa, crispy pork crackling, braising juices  

Pistachio & feta stuffed free-range chicken legs, 
potato dauphinoise, spinach, lightly pickled & sautéed wild mushrooms, nut brown butter sauce   

Pan-fried turbot fillet, 
spicy crushed sweet potatoes, sautéed fennel, caramelised pepper, garlic, chilli & parsley dressing, crispy smoked bacon 

Mediterranean vegetable tart, 
rocket, basil vinaigrette

Sorbet
flavour changes daily

Sticky toffee pudding, 
vanilla ice cream, salted caramel sauce, redcurrant compote  

White chocolate & hazelnut parfait, 
griottines, pistachios, coffee Chantilly, lemon balm 

Pear & blackberry crumble,
crème fraîche sorbet, vanilla custard  

West Country cheeses,
apple, grapes, pear chutney, water crackers 

Homemade ice creams 
chocolate compost, fresh seasonal berries